Harvard Beets(Decorative And Tasty) - cooking recipe

Ingredients

2 c. boiled beets (canned slices), reserve juice
1/3 c. sugar
1 Tbsp. cornstarch
1/4 c. vinegar
1/4 c. water in which beets were cooked
1/2 tsp. salt
2 Tbsp. butter, melted

Preparation

Combine the cornstarch and sugar.
Add the beet juice, vinegar and salt.
Bring to a boil, stirring, until thick and smooth.
Add beets and cook over low heat for about 20 minutes.
Add the melted butter; mix well.
Serve hot or cold.